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Bruno Paillard N.P.U. – Nec Plus Ultra 2004

Mousserande vin från Champagne Frankrike

Den mest absoluta vinifieringen, och ändå säger jag aldrig att det är vårt bästa vin: för personligt. Det är vinet som pushar ytterligheterna långt, men återigen alltid försöker upprätthålla finess.
Distrikt Champagne
Druvor Pinot Noir, Chardonnay
Årgång 2004
Fyllighet 8
Fruktsyra 9
Sötma 1
Tillverkare Bruno Paillard
Artikelnr Brunopaillard 106
Lagerstatus 12
I Lager
Avnjutes mellan 2022 - 2045

Comments:Appearance: very strong yellow gold, intense and brilliant. Effervescence is measured, very fine and slowly rising.Nose: initially, very ripe, wild strawberries. A wide range of aromas, from acacia honey and candied pineapple to fresh notes of kumquats and jasmine. As the wine opens up, the sweetness of the lime blossom and the spicy intensity of cedar wood are revealed. The most patient tasters will see the evolution of the nose towards blackberry and blackcurrant, even the Calisson sweet from Aix en Provence and notes of licorice.PalateAn immediate velvety hit, which blends intense flavor with creamy texture. One can quickly see the perfect maturity of 2004, and yet the vivacity of the wine is very obvious. Generous flavours of candied apricots, lightly toasted gingerbread ... After this first explosion, the saline base of the wine is revealed in the middle of the palate. A balsamic and mint finish, true to the signature of N.P.U - Nec Plus Ultra!

Per flaska Per låda
(Antal flaskor / låda: 6)

The cuvée N.P.U. - "Nec Plus Ultra", is born from the desire to create - whatever the costs and constraints - the greatest wine from Champagne. To do this, the most demanding choices have been made at all stages of its development. From this crazy dream is born a Champagne with the most absolute vinification…N.P.U. – « Nec Plus Ultra ».

Extraordinary vintages…Above all else, it takes a great year ... we have patiently cultivated our know-how, whilst waiting for the year that would give rise to the first N.P.U. - "Nec Plus Ultra": the magnificent year 1990. Six would follow, all with different temperaments: the generous 1995; the capricious 1996; the most classic 1999; the audacious 2003; and the abundantly celebrated 2002.

And, finally, 2004:2004 was a year marked by calm weather, a far cry from the extreme heat of the previous vintage… It was relatively cool and dry compared to 10-year averages. March remained cool, and April not particularly frosty; bud break was late and flowering was evenly spread between 10th and 20th June. July, hot and dry, ensured the vines remained healthy, but also threatened the effects of water stress: this was finally dismissed with a very wet August. This rainfall revived both grape growth and maturity, which was reinforced by a magnificent September with plenty of sunshine and high temperatures. This stunning end of the season enshrined the quality of a vintage where an abundance of very healthy bunches was just waiting to ripen. The harvest started on 27th September for Chardonnay and Pinot Noir and lasted until 18th October.

Exclusively Grands Crus…Of the 320 villages in Champagne, only 17 are entitled to the appellation "Grand Cru": the grapes selected to create the cuvée N.P.U. - "Nec Plus Ultra" 2004 come exclusively from six of them: Oger; Le Mesnil-sur-Oger; Chouilly; Verzenay; Mailly; and Bouzy, split equally between Chardonnay and Pinot Noir.

In small oak barrels…Vinification was carried out, as always with BRUNO PAILLARD, using exclusively the first pressing, the purest. But an essential feature of N.P.U.- "Nec Plus Ultra" is that fermentation takes place in small oak barrels in which the wines spend their first 10 months. During this period, each cru develops its complexity and acquires the slightly woody aromas so particular to the great Champagnes of yesteryear. The oak barrel allows the wine to gently breathe and harmonise during ageing. In the summer following the harvest in July 2005, after 10 months maturing in barrels, the 26 barrels were re-blended, giving 7,119 bottles and 310 magnums.

15 years in the cellar…The second fermentation took place in the bottle, and a long maturation began in the darkness of the Maison’s cool cellars, at a constant temperature of 10.5°C. One of the essential points concerning N.P.U. is the exceptional length of maturation on lees. These bottles remained in the cellar for 12 years, before disgorgement in September 2017, and then for a further period of rest of two years after its disgorgement. This is absolutely unique in Champagne. As always at BRUNO PAILLARD, the dosage is very low. In the case of N.P.U. - "Nec Plus Ultra", it is reduced to the strict minimum of 3g/l, practically imperceptible. It is therefore an "Extra-Brut". Each bottle is numbered and bears the date of disgorgement; this has been the case at the Maison since 1983.

Discover…To discover such a wine, which has waited for 15 years, it is essential to take time: its tasting alone is a great experience. It should be served at cellar temperature, slightly refreshed down to 8°C or 9°C in a bucket half-filled with water in which there are just a few ice cubes. Do not leave it too long in a refrigerator, nor under ice. It can be enjoyed alone, as an aperitif where its complexity can fully express itself, or can accompany an entire meal, provided that it does not include a sweet dish. The N.P.U. - "Nec Plus Ultra" 2004 has requested 15 years of patience to begin to reach its full expression: it is important to give it time to open in the glass.

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Maison BRUNO PAILLARD sprang from its founder’s desire to create a champagne different from any other; extremely pure.

A great champagne for BRUNO PAILLARD is  above all  an “assemblage”, blending: of diverse crus, grape varieties and vintages. It is about the constant desire to capture the quintessential finesse and elegance which champagne can bring when it is served with love and care.

The BRUNO PAILLARD style is a marriage of elegance and complexity which is manifested as a light and smooth effervescence, a remarkable purity, a true freshness and a silky texture.

The effervescence has to be delicate. The bubbles are very tiny, almost microscopic, yet they are what release the wine’s aromas and give it a smooth and creamy texture on the palate.

The colour has to be completely natural. It is bright: green gold for Blanc de Blancs, golden for Première Cuvée and copper for Rosé. The colour of the vintages becomes deeper, and almost amber after several decades.

The aromas have to be extremely pure: nuances of citrus fruits and almonds from Chardonnay; red fruits from Pinot Noir; and exotic fruits from Pinot Meunier. By using only the first pressing of the grapes, we ensure that the purest aromas are extracted.

The freshness has to be perceptible but not overwhelming. It is enhanced by the acidity of the wine, yet the wine is not acidic in taste. Only a minimum of extra sugar is added (“dosage”) to enhance this remarkable freshness.

Complexity must not be confused with heaviness; rather, it is more about elegance. The balance and the depth of the wines are what gives them their purity. Complexity only reveals itself to those who take time to discover, emerging as the wines age.


Respect for the terroir

Preserving the inimitable chalky minerality of Champagne terroir, is a priority of the Maison. Great care is taken in the BRUNO PAILLARD vineyards, to work sustainably and express this specificity.

Respect for Quality

The pursuit of excellence at Bruno Paillard is manifested at every step of the winemaking. The quality charter has been created through simple criterias which are strictly adhered to:
• Selection of the highest quality grapes: each year, a part of the grapes grands crus or not are downgraded.
• Use of the first pressing only: Juice from the second pressing is systematically declassified.
• Separate vinifications: each “cru” is vinified separately in tank or barrel to allow a precise selection during the blends.
• Addition of “Reserve Wines”: for the multi-vintages Champagnes; incorporating “Reserve Wines” gives consistency to the house style. Depending upon the characteristics of the year, the amount which is added varies from 25% to 50%.
• Ageing two to four times longer than the legal minimum in Champagne… it can reach 15 years for the N.P.U. -“Nec Plus Ultra” (five times what is imposed for a single vintage!)
• Dosage is always “Extra Brut” (extremely low), respecting the purity of the wines.
• The wine rests in the cellar after disgorgement, typically for 5 to 18 months, depending on the vintage.

Champagne – respecting our region

“We must serve the Champagne appellation, not use it.”

Faithful to this saying and a lover of the Champagne region, Bruno Paillard is committed to defend the region and takes active role in shaping it.

Elected in 2001 to manage the “commission on defense of the appellation” department of the C.I.V.C (Comité Interprofessionnel des Vins de Champagne) he works on the respect of the Champagne Appellation in the world. He has also been an elected administrator of Union des Maisons de Champagne since 1989.

He also heads the quality commission on the “Champagne 2030 project”.

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